For some reason last week it seemed like a good idea to make some Jambalaya. I am not sure what this craving was about, maybe the weather and the darkness here in London in January thought it might warm me up. It starts getting dark around 330 and doesn’t get light unlit 8-830 in the morning. So the yearning for something hearty and warm makes sense. A problem I have with this darkness is that I feel I should start cooking dinner at around 3 pm. When we usually don’t eat until 830/9. Also, for some reason I had in my head this would take a long time to make. Quite the opposite it was quick, simple and something that would be great to serve to a group. It is kind of a one dish wonder!

Jambalaya

Pre Heat Oven to 350

1/4 Cup of Olive Oil

3/4 Cup of Chorizo chopped into pieces

2 medium sized skinless Chicken Breasts Chopped into 1-inch pieces

6 large Prawns chopped into three pieces

1 Medium sized Onion Chopped

1/2 cup of chopped Scallions

1/2 Cup of Okra (or Ladyfingers as they call it here)

1 large Red Bell Pepper chopped into roughly 1/2 inch cubes

3 stalks of Celery chopped

6 Garlic cloves chopped

1 Can of Plum Tomatoes 12.5 ounce can

2 Teaspoon of dried Oregano

2 Teaspoons of chopped Fresh Basil

2 Teaspoons of chopped fresh Cilantro

1 Teaspoon of fresh Thyme

2 Bay Leaves

1 teaspoon of ground Cumin

1 Teaspoon of Cayenne powder

2 Cups of uncooked Rice- Long Grain

2 Cups of Chicken Broth

Salt and Pepper to taste- I like a little squirt of Lemon juice on top of mine

In a large oven proof sauté pan heat the olive oil and add the chorizo and and chicken and cook for 3-4 minutes. Add the onions, scallions, garlic, bell pepper, okra, and celery and sauté for 5 minutes. Add the plum tomatoes and seasonings and cook for another 5 minutes followed by adding in the stock bringing to a boil and stir in rice. Cover the pan and bake for about 15 minutes.

Once removed from the oven stir the shrimp and bake for another 10 minutes. Ready to serve!